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Human roughness perception and possible factors effecting roughness sensation.

Tugba Aktar1,2, Jianshe Chen3, Rammile Ettelaie1

  • 1School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom.

Journal of Texture Studies
|June 3, 2017
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Summary

Human roughness perception decreases with higher lubricant viscosity but improves with increased force. Temperature had no significant effect on tactile sensation. These findings aid in developing products with controlled textures.

Keywords:
lubricationperceptionroughnesstactile sensationtexture discriminationtexture sensation

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Area of Science:

  • Sensory Science
  • Human Perception
  • Material Science

Background:

  • Surface texture significantly impacts product preference, yet roughness perception mechanisms remain unclear.
  • Understanding tactile sensation under varying conditions (lubricants, temperature, force) is crucial for product development.

Purpose of the Study:

  • To investigate the influence of lubricant viscosity, temperature, and applied force on fingertip roughness discrimination.
  • To determine the just noticeable difference threshold and perception levels for surface roughness.
  • To correlate findings with oral texture sensation during eating.

Main Methods:

  • Sensory tests involving 62 healthy participants.
  • Pair-wise comparison for assessing just noticeable difference thresholds under different lubricants (water, syrup solutions) and temperatures (25°C, 37°C).
  • Pair-wise ranking to evaluate the effect of applied force load on roughness perception.

Main Results:

  • Roughness discrimination ability decreases as lubricant viscosity increases.
  • Applied temperature (25°C vs. 37°C) did not significantly affect roughness perception.
  • Increased applied force load enhanced the sensitivity of roughness discrimination.

Conclusions:

  • Lubricant viscosity and applied force are key factors influencing tactile roughness perception.
  • Findings offer insights into oral texture sensation and have implications for food product development.
  • Methodologies can be applied to broader sensory studies for product optimization.